|Puddings Custards and Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
Results 1 - 10 of 69 for chocolate custard
Result Page: 1
Slightly grease a 1 1/2 quart mold. Melt chocolate in top of ... bowl and pour custard around chocolate. (May ... stir in the vanilla and salt (to taste).
Preheat oven to ... Toll House mint chocolate morsels. Cook over ... Bake at 350 degrees for 50-55 minutes. Serve warm or cooled completely. Makes 1 quart.
Custard: Scald milk ... Cool. Top with chocolate meringue. Chocolate Meringue: ... Remove beater. Gently stir in melted chocolate. Spread on top of custard.
Melt chocolate in scalded milk ... in a pan of warm water. Bake at 350 degrees for 75 minutes, or until a silver knife inserted in center comes out clean.
Beat the eggs slightly. Mix the sugar, flour and cocoa. Combine eggs, dry mixture, milk and butter. Mix well. Add vanilla and salt. (Optional: Add ...
Combine first 4 ... vanilla. Stir in chocolate custard. Bake in ... (350 degrees) for 25-30 minutes. Leftover egg whites can be used for boiled frosting.
Add chocolate to milk and ... Place dish in pan of hot water and bake at 350°F until pudding is firm and a thin knife inserted in center comes out clean.
Combine above ingredients ... Stir in cooled chocolate custard mixture. Bake in ... until thick enough to spread. May add 1/2 cup nuts. Spread over cake.
Beat the egg whites with vanilla, cream of tartar until they form soft peaks (whites will whip fluffier if they are room temperature). Gradually add ...
Mix sugar and cornstarch; add chocolate and salt. Add ... butter and vanilla. Spread hot frosting on cooled cake for a glossy look. Remains soft and smooth.
Result Page: 1
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